
This Dill Pickle Bread tastes unbelievably good. I found this gem during my pickle-crazy days and it's now my go-to bake. The zesty kick of dill pickles folded into soft bread makes something completely different and downright irresistible.
What Makes This Bread Stand Out
Everyone does a double take when they try this bread. They start curious and end up completely sold. It hits that sweet spot between pickle zing and comforting bread. I can't get enough of watching people's surprised reactions at first bite. And it's so simple to whip up you'll feel like a pro baker.
What You'll Need
- Eggs: 2 fresh eggs.
- Dill Pickles: ⅓ cup chopped small.
- Fresh Dill: ¼ cup, finely chopped.
- Baking Soda: ¼ teaspoon.
- Baking Powder: 1½ teaspoons.
- Sugar: 2 tablespoons to counter the sourness.
- Onion Soup Mix: 1 packet, our hidden weapon.
- All Purpose Flour: 1¾ cups.
- Pickle Juice: 2 tablespoons for extra flavor.
- Vegetable Oil: ½ cup for softness.
- Sour Cream: ¾ cup for extra moisture.

Simple Baking Steps
- Cool and Slice
- Let the bread cool completely before cutting for clean slices.
- Bake
- Transfer the mix to your pan, level the top, and bake around 45 minutes until golden and a toothpick comes out without batter.
- Combine Dry Ingredients
- Add the flour, onion soup mix, sugar, baking powder, and baking soda. Mix in fresh dill last and stir just enough to combine.
- Add Pickles
- Stir in the tiny diced dill pickles.
- Mix Wet Ingredients
- In a big bowl, blend sour cream, vegetable oil, eggs, and pickle juice until combined.
- Preheat the Oven
- Warm your oven to 350°F and put parchment paper in a loaf pan.
Custom Tweaks
I'm always tweaking this recipe. Sometimes I mix in sharp cheddar that creates amazing gooey spots throughout. Adding sesame seeds on top gives it a lovely crunch. My friend who can't eat gluten makes it with alternative flour and tells me it comes out wonderful.

Frequently Asked Questions
- → What's the best way to keep it fresh?
- Leave at room temperature for two days, chill for up to a week, or freeze for about two months. Keep it sealed tight.
- → Can this be made without gluten?
- Just sub the regular flour with a gluten-free mix. You might need to tweak the liquids to get it just right.
- → Is veganizing this possible?
- Use dairy-free sour cream instead, and swap eggs with flax eggs (1 tbsp ground flax + 3 tbsp water = 1 egg).
- → What type of pickles should I use?
- Stick to dill pickles for the best results. Sweet ones totally change the overall flavor.
- → What pairs well with this loaf?
- Serve with deli meats, cheese spreads, soups, or toast it up and slather with butter. Sandwiches work too!